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Wednesday, May 19, 2010

Penne with Asparagus and Lemon Sauce

Photo courtesy of Mark Hoffman

From the kitchen of One Perfect Bite...This is such a lovely dish. Its simplicity works well as a pasta course for more formal meals or as a light entrée for a family supper. It would also be a perfect meal for Meatless Monday. I don't much bother with asparagus once our local season is over. I've become spoiled by the taste and price of the freshly harvested crop. That, of course, means we eat a lot of asparagus in various guises at this time of year. One of the things I love about this recipe, developed by Faith Willinger for her book "Red, White and Greens: The Italian Way with Vegetables," is that no part of the asparagus is wasted. Without the help of butter or cream, the stalks become a wonderfully silken sauce that naps penne pasta in a pale green sauce that speaks of Spring. The dish takes about 30 minutes to prepare and it uses five readily available ingredients. It really gets no easier than this. The pasta should be served as soon as it is dressed and served in warmed bowls if possible. This does not hold up well. The dish tends to lose its silken texture as it sits and it becomes gummy when reheated. The recipe can be halved or doubled if need be, so it is perfect for small families or large gatherings. I know you'll love this. Here's the recipe for a wonderful Spring treat.Penne with Asparagus and Lemon Sauce ...from the kitchen of One Perfect Bite, courtesy of Faith Heller WillingerIngredients:1 pound fresh asparagus, trimmed1 teaspoon finely grated lemon zest1/4 cup extra-virigin olive oil1 pound penne pasta1/2 cup finely grated Parmigiano-Reggiano cheeseSalt and pepper to taste

Directions:1) Cut asparagus into 1-inch pieces, keeping tips separate. Cook stems in a 6-quart pot of boiling salted water until very tender, about 6 minutes. The recommended ratio of salt to water is 1 tablespoon for every 2 quarts of water. Using a slotted spoon, transfer stems to a bowl of cold water to stop cooking and set color. Keep water in pot boiling. Drain stems well and place in a blender jar or bowl of a food processor.2) Cook asparagus tips in same boiling water until tender, about 3 minutes. Using a slotted spoon, transfer to a bowl of cold water. Let sit for a few minutes, then drain and set aside. Do not put in blender jar.3) Add lemon zest, olive oil and 1/2 cup of asparagus cooking liquid to asparagus stems and puree. Transfer to a 4-quart saucepan. Set aside.4) Cook penne in same pot of boiling water for three quarters of recommended cooking time. Reserve 2 cups of boiling liquid. Drain penne and add to sauce along with asparagus tips and 1/2 cup reserved cooking water. Cook over high heat, stirring to prevent sticking, for 3 minutes or until pasta is almost al dente. Add more water, a 1/4 cup at a time until sauce coats pasta but is a little loose. Stir in cheese and add salt and pepper to taste. Stir until cheese is melted. Serve immediately. Yield: 4 to 8 servings.

What a grand recipe - truly lets the fresh asparagus shine and with little waste. I would love to report on this for the Examiner. (With your permission) Either way, it will be on my dinner table this week.

I might be the odd one out here, but I have NEVER seen asparagus growing before! I've never really thought about where it comes from. This probably makes me sound like an air head, but its true. I love this picture and recipe. So springy!

Thank you for your wonderful words on my blog. I really needed them -- it's been a hard day on the house negotiating front. I haven't been able to blog for weeks but look forward to when we're moved and I can fire up the stove again.

What a wonderful recipe! I love the idea of not wasting any part of the asparagus. I hate throwing away the woody part of the stalk, especially at the price!

Sometimes we get a truckload of Michigan asparagus at my grandma's house and then we all work to freeze it for future meals. I'm keeping my fingers crossed that the truck comes this summer. I'm out and it's quite possibly my favorite vegetable.

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